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無花果幹和綠橄欖燒雞- Chicken braised with dried fig and green olives

(2008-11-30 14:28:51) 下一個
無花果幹和綠橄欖燒雞- Chicken braised with dried fig and green olives

材料:

帶皮帶骨的雞脯肉4片
培根6條, 切小段,
洋蔥一個切碎,
胡蘿卜兩個刨皮切大丁,
無花果幹14顆, 一切二,
泡綠橄欖, 半瓶, 略拍扁, 泡汁留用,
thyme, 一小紮,
Bay leaves, 4-5片,
雞湯一罐,
橄欖油,
鹽, 黑胡椒,

巴西裏,切碎,
檸檬一個, 吃時擠汁用.

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鍋燒熱加一點油, 放培根炒脆取出, 鍋留油,

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雞脯肉, 去掉油脂和邊上多餘的皮, 擦幹, 撒鹽和胡椒醃一會兒, 拍上一點麵粉, 進熱油鍋裏兩麵煎金黃, 取出, 把油也倒出不要,

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同鍋裏加橄欖油, 燒熱, 加洋蔥炒香, 加胡蘿卜, 無花果幹, 綠橄欖, 炒熱, 倒入雞湯, 泡橄欖汁, bay leaves, thyme, 燒滾, 把雞脯肉埋放進來, 蓋蓋中小火燜燒20分鍾, 開蓋大火略收汁, 撒巴西裏, 培根, 擠檸檬汁, 上桌.
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配主食是: Orzo risotto

意米麵, 1LB 用開水煮熟, 瀝幹水,備用.

鍋燒熱放培根炒脆取出油不要, 加洋蔥炒軟, 加麵,拌炒, 加少量雞湯和黃油, 加氣司粉拌勻,好了.


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甜甜酸酸的,很好吃.

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